Description
Discover the secret to this delectable Thai Peanut Sweet Potato Buddha Bowl – a quick, nutritious, and irresistibly flavorful meal ready in just 10 minutes! Roasted sweet potatoes, steamed broccoli, and fresh greens are tossed in a creamy peanut sauce for a satisfying and vegetarian-friendly dish.
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 2 cups broccoli florets
– 2 cups fresh spinach
– 1/4 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 teaspoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Toss the cubed sweet potatoes with a drizzle of oil and season with salt and pepper. Roast for 15-20 minutes, until tender.
2. – In a small saucepan, whisk together the peanut butter, coconut milk, soy sauce, lime juice, honey, ginger, and red pepper flakes (if using). Warm over medium heat, stirring occasionally, until smooth and creamy.
3. – In a large skillet, steam the broccoli florets for 3-4 minutes until tender-crisp.
4. – To assemble the bowls, divide the roasted sweet potatoes, steamed broccoli, and fresh spinach among 4 bowls. Drizzle the creamy peanut sauce over the top.
5. – Serve immediately and enjoy!
Notes
– For a heartier meal, add cooked quinoa or brown rice to the bowls. – Top with chopped peanuts, green onions, or fresh cilantro for extra flavor and crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Thai